Spring
Weekday Vegetable Soup
A simple vegetable soup recipe. Perfect for weekdays. Made with tomatoes, white beans, celery, and some herbs. It's simple, and straight-forward with a finishing basil accent.
Cocagne Bean & Artichoke Salad
The bean & artichoke salad I made to take to Easter this year - pickled celery, chopped kalamata olives and toasted walnuts, along with tender artichokes, and lots of the white cocagne beans I picked up at my neighborhood farmers' market.
Green Curry Dumplings
Simple green curry dumplings made with caramelized leeks, green curry paste, and cooked mung beans. Everything is thinned with coconut milk and then mashed and smashed a bit.
Diana Henry’s Uzbeki Carrots
The most interesting carrot recipe I've attempted in a long time - infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there.
Anna’s California Miso Avocado Salad
A California-inspired Miso, Avocado, & Lima Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing. There are crunchy seeds, and broccoli, and avocado - it all comes together into a brilliant, beautiful, feel-good salad.
Pomelo Noodles
Being nice to your future self & and simple lunch salad made with noodles, edamame, greens, ponzu dressing, peanuts, and pomelo.
Sopa Verde de Elote
There is an wonderful Sopa Verde de Elote (green corn soup) in Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978, I used it as inspiration for this variation - sweet corn and peas are off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime.
Zucchini Agrodolce
A pretty, summer-centric zucchini agrodolce - shredded zucchini doused with a garlic infused agrodolce splash of vinegar, honey, and olive oil, tossed with a good number of other tastes and textures pulled from my cupboards and pantry. Toasted coconut and walnuts add crunch, red onion for bite and assertiveness, a couple of chopped dates, and tiny greens or herbs threaded about.
Black Pepper Cauliflower Salad
A friday lunch favorite - cauliflower florets doused in a warm black pepper and red onion vinaigrette, and tossed with nuts, apples, olives, and a bit of feta.
Olive Oil Braised Spring Vegetables
Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.
